Keep Your Passion Burning
Shin Ramen School
Hands-on training for opening your own ramen shop—built from real post-retirement experience. We teach the full playbook so you can open with confidence, not guesswork.
Why Shin Ramen School Exists
Roughly 3,000 ramen shops debut and another 3,000 shutter every year—a market where roughly four in ten close within twelve months and nine in ten disappear within a decade. Chance can spark a win; failure rarely arrives by accident.
Most closures trace back to weak prep
Poor preparation—not bad luck—is the usual culprit. Too many founders invest serious money before clarifying what to do, by when, and how much runway they truly need.
Generic courses rarely cover openings
The web is crowded with ramen “schools.” Building broad trivia is fine. But hands-on expertise that translates directly into opening week is much harder to find.
“Founder-ready” beats “experienced"
A founder is someone ready to serve guests as a professional. Prior restaurant gigs help, yet they aren’t decisive. Turning commitment into repeatable action is seldom taught—which is precisely what we emphasize.
Program overview
Shin Ramen School is designed for aspiring owners of compact ramen-focused shops. We publish the exact recipes powering our operating restaurant—which is unusual—but we also teach the fundamentals you need before the apron goes on: mindset, differentiation, business planning, catchment mapping, and more, all through a practical lens.
- Held once per month • five consecutive intensive training days
- Four couples or pairs per cohort (married couples register as one pair)
- Applications and provisional booking by telephone
Six reasons trainees choose Shin Ramen School
A concise breakdown of why Shin Ramen School feels different from generalized culinary classes.
Full recipe disclosure and coaching
We open the playbook from our working shop—menus guests actually buy, not desk exercises or theories cooked up in isolation.
From raw ingredients to finished bowls
You don’t simply receive formulas. Every participant preps ingredients, cooks, and tastes the entire production path from pantry to ramen bowl.
Marketing built for compact shops
We distill the fundamentals of ramen as a small business—not abstract MBA theory—into what a lean flagship needs to resonate locally.
Plans, maps, and the physical shop
Using real-world numbers we walk through business plans and trade-area analysis, plus pragmatic thinking about location, footprint, and flow.
NDA-backed recipe handoff
Every participant signs a confidentiality agreement before receiving recipes, so proprietors feel secure sharing granular know-how.
Support that rides with you to opening day—and after
Rather than waving goodbye at graduation, we stay accessible as sounding boards. The goal is a relationship that survives long after stoves cool down.
Learn directly from the shop owner—not a textbook consultant
Your mentor is neither a brokerage nor a glossy franchise packager—just a sole proprietor sharing every lesson earned while founding and running the ramen shop SUNGO (“Nishiogu Sungo”).
SUNGO debuted in early 2022 shortly after Futoshi stepped away from corporate life and reclaimed the stoves. Heading into its fourth year, diner reviews routinely place SUNGO beside the busiest shops in western Arakawa—confirmation that storytelling, hospitable pacing, and the bowl stay aligned.
Ratings aggregated on Google*
Our concept—“ocean flavours made for everyday joy”—shapes each dish we teach inside the syllabus.
Philosophy & Features
We strive to be a school that supports people who are serious about independent ownership
When you hear “independent ownership,” what comes to mind? Many people imagine working at their own pace, doing things their own way, or not being told what to do. Since you are reading this page, you likely already have a clearer picture—you are interested in going independent.
What you truly envision is probably success and fulfillment—not giving up halfway. Unfortunately, most people do stop short, whether or not they have worked in restaurants before. Sometimes prior restaurant experience can even work against you. Opening a shop is possible if you have funds, but without prosperity it cannot be called success. To thrive, preparation is essential. For an independent ramen specialty shop, serving delicious ramen is the baseline—without it, you never reach the starting line.
At Shin Ramen School, we disclose everything ramen shops typically keep hidden—including full recipes used in our operating restaurant. Recipe instruction is only one part of the path to a thriving shop. Far more important is the preparation that comes before and around it.
“Luck” may explain rare accidental successes, but failure is rarely accidental—almost always it comes down to insufficient preparation. Please do not pour significant money into a venture before you have clarified what to do, by when, and how much it will take. Your life plan can derail. By preparing correctly in the right place, you can prevent failure.
To keep that passion burning… We want to support people who face their lives honestly—with resolve to prove their value to the world, to show who they are, and to look back on a life they can be proud of.
What makes Shin Ramen School different
We teach every recipe
You prepare every dish and taste it
Beyond opening—we teach how to prosper
Short intensive courses, small groups
Limited-term program—we close after 100 openings
Questions about tuition or enrollment? Call us—we are happy to help.
Call 090-6305-5050
School Details
Monthly intensive course
1. Eligibility and tuition
- ●Individuals aiming for independent ownership
- ●Tuition: ¥380,000 per pair (tax included)
- ●Tuition covers textbooks, ingredients, and all materials
- ●Married couples count as one pair (¥450,000)
- ●Operators currently running three or more restaurants may not enroll
- ●Participants must follow ordinary rules and etiquette
2. How to apply
- ●Provisional reservation by phone090-6305-5050
Year-round intake (3:00 p.m.–7:00 p.m.)
- ※ Outside hours we respond via voicemail
- ※ If you want a callback, please leave your name and phone number
- ※ We attempt about three return calls per inquiry
- ※ We cannot respond to blocked or anonymous caller ID
- ●Required documents sent by email
- ※ We send the enrollment application (confirmation sheet), course guide, non-disclosure agreement, and related forms.
- ●Complete and return the enrollment application (confirmation sheet) and non-disclosure agreement with all required information.
- ●Submit tuition payment
Completion through these steps confirms full enrollment.
Even with a provisional booking, failure to finish the steps above at least one week before the session start date will be treated as cancellation.
3. Cancellation fees
- Cancellation on the day before the session
- 100% of tuition
- Cancellation two days before the session
- 50% of tuition
- Cancellation three days before the session
- 30% of tuition
Refunds due to cancellation are subject to processing fees borne by the applicant.
4. Session calendar (now accepting reservations)
September 2026
August 2026
July 2026
A date may appear open on the calendar yet already be fully booked—please confirm availability by phone.
5. Capacity
Four pairs per session.
Questions about enrollment? Call us—we will guide you through each step.
Instructor & program snapshot
- School name
- Shin Ramen School（新・ラーメン学校）
- Lead instructor
- Futoshi Haneda （羽田 太志）
- Address
- 7-1-10 Nishiogu, Arakawa-ku, Tokyo（東京都荒川区西尾久7-1-10）
Have questions?
Email us anytime.
Applications and enquiries are handled by email so we can match you with the right cohort.
※ Please include your full name and a brief summary of your enquiry.